| Prep time: | 15 Min |
| Cook time: | 30 Min |
| Ready in: | 45 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 2 tablespoons hot red pepper sauce
* 1/2 cup margarine, melted
* 2/3 cup brown sugar
* 1 teaspoon Worcestershire sauce
* 1 tablespoon lemon juice
* 1 pinch salt
* 1 pound coarsely chopped pecans
*
* 6 skinless, boneless chicken breast halves
* 1 tablespoon olive oil
* 1 tablespoon Greek seasoning
* 1 pound romaine lettuce, torn
* 1 cup cherry tomato halves
* 1/2 cup fresh strawberries
* 1/2 cup seedless grapes
* 1/4 cup fresh raspberries
* 1/4 cup fresh blueberries
* 1/2 cup honey mustard salad dressing
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
* Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
* In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.
